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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Smoked herring dish
See full technique reference →A buckling is a form of hot-smoked herring similar to the kipper and the bloater. The head and guts are removed but the roe or milt remain. They may be eaten hot or cold.
Buckling mit Brot (Germany): Smoking preserves the fish while enhancing flavor for open-faced sandwiches
Forloren hare (Denmark): Smoked buckling adds depth to this traditional mock hare dish
Silltallrik (Sweden): Buckling serves as a centerpiece in smörgåsbord presentations
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